(no subject)

[unbibium]

With the help of Alton Brown, on the Web and on videotape, I just made my first two batches of homemade mayonnaise. It seems to have turned out OK, in that it seems pretty homogeneous, the oil doesn't look like it's pooled together or anything. Tastes a little different than I'm used to; maybe I'm too used to the artificial stuff. Or maybe I'm just not used to tasting straight mayo out of context.

Of course, I don't quite know what to do with it just yet, as I didn't stock up on tuna, and it's a little late for tater tots just yet.

This would be easier with an egg yolk separator. Then I can use the yolks for homemade mayo and egg whites for angel food cake.

I have both episodes on tape. Maybe even back-to-back; I haven't checked.

Comments

An egg separator?

[vardissakheli.livejournal.com]

Do you eat so much mayonnaise and angel food cake that the shells can't do it fast enough?

Hmmm, actually, I suppose if you're eating them raw you do want to minimize contact with the outside of the shell regardless, huh?

Re: An egg separator?

[pentomino.livejournal.com]

Well, it's just that when I try to use the shell, it seems to make a mess, is all. I'll review the angel food cake episode to see if there's another way to do it.

The math doesn't favor me, though. A few days' worth of mayo takes one egg yolk; an angel food cake takes twelve egg whites.

a better balance

[vardissakheli.livejournal.com]

Angel food cake and devil's food cake use complementary egg parts. I made a mixed-up layer cake (with swirled frosting) once for our Heaven and Hell party (a Halloween party on All Saint's Day, between All Angels Hill and Spook Hill Roads).